Asian Pear Cranberry Jam Canning Recipe

Marie Overton
5 hours ago
3 min read

Canning can be a great way to capture the deliciousness of autumn, especially when pairing tart cranberries with sweet Asian pears. This fantastic recipe not only preserves the flavors of these fruits but also creates a tasty jam that you can enjoy throughout the year.

Ingredients You'll Need

Before diving into the canning process, gather these essentials:

2 cups of 100% cranberry juice
5 cups of Asian pear pulp: cored, peeled, quartered and mashed
8 cups of granulated sugar
1/4 cup of lemon juice
6 tablespoons of fruit pectin
1/8 teaspoon vanilla
1/2 teaspoon of butter (optional to reduce foaming)
water (for softening the pears)

Preparing the Fruit

Hands peeling a pear with a vegetable peeler on a wooden cutting board. A pear core and teal peeler are on the board.

Prep your Asian pears by peeling and coring them. Cut the pears into quarters.

Place pears in a pot with enough water to cover the bottom and simmer them until soft.

Person in red floral shirt holds a small measuring cup of yellow liquid over a blender on a granite countertop in a kitchen setting.

Once theyare ready, blend them smooth with lemon juice, pectin and cranberry juice and place them in a large pot.

Cooking the Mixture

Add the butter (if using) to your pot.

Hands stirring sugar into red sauce on a stovetop. The person wears a maroon, patterned apron. Steam rises from the pot, creating a cozy mood.

Set the pot over medium heat and bring the mixture to a boil. Stir it frequently to prevent sticking. Once you reach a rolling boil, add the sugar. Bring it back to a boil and set a timer for 1 minute, stirring constantly.

Remove from the heat and add the vanilla.

asian pear Cranberry jam Canning Process

While your fruit mixture is cooking, prepare your canning jars.

Person in patterned shirt ladles dark red liquid from pot into jars on a speckled countertop, focused and careful mood.

Once your mixture is ready, carefully pour or ladle it into the half pint jars, leaving 1/4 inch of headspace at the top. Clean the rims of the jars with a cloth to eliminate residue, then place the lids on top and screw on the bands until they are just fingertip-tight.

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Now, process your jars in a boiling water bath for 10 minutes if you are at sea level. If you need to know how altitude affects the amount of time you process your jars check out my canning basics video/post. . (This step is essential for safety and helps preserve the jam for longer shelving.)

Chalkboard with water bath times for altitudes, next to jars of preserves on a counter. Text: Water Bath and altitude-time info.

Cooling and Storing

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

At the end of the cooling time, carefully remove the jars, with a jar lifter, from the water bath and place them on a heat resistant surface about 1-2 inches apart. Allow them to cool completely for 24 hours.

Once cool, test the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar is sealed correctly. Store your sealed jars in a cool, dark spot. For any unsealed jars, place them in your refrigerator to use within a few weeks.

Pear and cranberries beside open jar of red jam with spoon. Multiple sealed jars in the background on a speckled surface.

Enjoying Your Creation

Your delicious Asian pear cranberry jam is ready to enjoy! Spread it on warm toast, use it as a filling for pastries, or savor it on white meats. The possibilities really are endless.

This jam also makes a fantastic gift. Consider preparing a batch for friends and family, especially around the holidays. Simply add a charming label and ribbon for a thoughtful, homemade present.

Wrapping Up

Canning Asian pear cranberry jam is a rewarding experience that not only captures the flavors of these fruits but also adds a special touch to your pantry. With just a few simple ingredients and steps, you can create a delightful treat that enhances your meals all year round.